📝 About This Recipe
Hailing from the coastal city of Pariaman in West Sumatra, this iconic satay is distinguished by its vibrant, fiery-red sauce and deep aromatic profile. Unlike its yellow-hued Padang Panjang cousin, Sate Pariaman uses a plethora of red chilies and toasted spices to create a thick, velvety gravy that perfectly coats tender pieces of beef and tongue. It is a masterclass in Minangkabau spice blending, offering a smoky, spicy, and savory experience that is truly unforgettable.
🥗 Ingredients
The Meat and Aromatics
- 500 grams Beef Chuck or Sirloin (cut into 1-cm cubes)
- 250 grams Beef Tongue (boiled until tender, peeled, and cubed)
- 2 stalks Lemongrass (bruised)
- 3 cm Galangal (bruised)
- 1 piece Turmeric Leaf (tied in a knot)
- 2 teaspoons Salt (adjust to taste)
The Spice Paste (Bumbu)
- 10 pieces Shallots
- 5 cloves Garlic
- 10 pieces Curly Red Chilies (adjust for heat preference)
- 2 cm Fresh Turmeric (peeled)
- 2 cm Fresh Ginger (peeled)
- 1 tablespoon Coriander Seeds (toasted)
- 1/2 teaspoon Cumin Seeds (toasted)
- 1 teaspoon Black Peppercorns
The Thickening Agent and Sauce
- 75 grams Rice Flour (dissolved in 100ml water)
- 1 liter Beef Broth (reserved from boiling the meat)
- 3 tablespoons Vegetable Oil (for sautéing)
Accompaniments
- 4 pieces Ketupat (Rice Cakes) (sliced)
- 1/2 cup Fried Shallots (for garnish)
- 30 pieces Bamboo Skewers (soaked in water)
👨🍳 Instructions
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1
Begin by blending all 'Spice Paste' ingredients in a food processor until a very smooth, fine paste forms. Use a little oil if needed to help it blend.
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2
In a large pot, bring 1.5 liters of water to a boil. Add the beef cubes, beef tongue, lemongrass, galangal, turmeric leaf, and the spice paste.
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3
Simmer the meat over medium-low heat for 45-60 minutes or until the beef is tender and the liquid has reduced to about 1 liter. This allows the spices to penetrate deep into the meat fibers.
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4
Remove the meat from the pot using a slotted spoon. Set the meat aside to cool and reserve the remaining spiced broth in the pot.
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5
Once the meat is cool enough to handle, thread 3-4 pieces of beef and tongue onto each bamboo skewer.
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6
Lightly brush the skewered meat with a little oil and a spoonful of the concentrated broth for extra flavor.
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7
Grill the skewers over charcoal or on a hot griddle pan for 2-3 minutes per side. You are looking for a light char and a smoky aroma, as the meat is already cooked.
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8
To finish the sauce, bring the reserved broth back to a gentle simmer. Taste and adjust seasoning with salt as needed.
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9
Slowly pour the rice flour slurry into the simmering broth while whisking constantly. This is crucial to prevent lumps.
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10
Continue to cook the sauce over low heat, stirring frequently, until it thickens to a heavy cream consistency and turns a glossy, deep reddish-brown.
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11
Place sliced ketupat on a serving plate, top with the grilled skewers, and generously ladle the hot thick sauce over the meat.
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12
Garnish with a liberal amount of crispy fried shallots and serve immediately while piping hot.
💡 Chef's Tips
Always soak your bamboo skewers for at least 30 minutes to prevent them from burning on the grill. For the most authentic flavor, use beef tongue alongside the meat; it provides a unique, melt-in-your-mouth texture. If the sauce becomes too thick, simply whisk in a little hot water to reach your desired consistency. To achieve the signature Pariaman red color, ensure you use plenty of red curly chilies rather than bird's eye chilies, which provide heat but less color. Never stop stirring once you add the rice flour slurry, or the bottom of the sauce will scorch.
🍽️ Serving Suggestions
Serve on a traditional banana leaf liner for an authentic Indonesian street-food aesthetic. Pair with 'Keripik Sanjai' (spicy cassava crackers) for an essential textural crunch. Enjoy with a tall glass of 'Es Teh Manis' (Indonesian sweet iced tea) to balance the spice. A side of pickled cucumbers and carrots (Acar) provides a refreshing acidity to cut through the rich gravy. Serve as a main course alongside other Minang favorites like Beef Rendang for a full feast.